zoogs

I clean my cast iron with water & a scraper, which pretty much gets all the bits off, then wipe it down with a paper towel. While it's still warm, I drop a teaspoon of oil in the pan, then wipe that all over, including the handle. Let it cool & put it away.

We're on the same wavelength there.

That preseasoning doesn't last that long. My 14" pan came preseasoned, but within two months of weekly use I was seasoning it after every use.

I use my cast iron to sear, and since you have to get the pan scorching hot the preseasoning deteriorates pretty fast.